Moroccan chickpea soup

Moroccan chickpea soup

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(181 ratings)

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Cooking time

Prep: 5 mins Cook: 20 mins Ready in 20-25 mins

Skill level

Easy

Servings

Serves 4

Try something different for vegetarians with Moroccan chickpea soup

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
148
protein
9g
carbs
17g
fat
5g
saturates
1g
fibre
6g
sugar
0g
salt
1.07g

Ingredients

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley and flatbread, to serve

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Method

  1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
  2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

Recipe from Good Food magazine, February 2005

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Comments

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monkeyb0b's picture
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This is a cracking soup that I've made a few times and double the last batch and froze it. Tasty and hearty enough for a night shift!

Only thing of note though is that this soup does seem to be prone to erupting in the microwave when you reheat it so definitely worth covering it over and keeping an eye on it

crackyjo's picture

just made this and its so simple yet lovely. Didn't have broad beans or celery so substituted with kidney beans. definitely a keeper.

rachelchamberlain14's picture

Loved this recipe! Pretty much combined it with a similar good food recipe of the chorizo and chickpea soup. Chorizo and loads of Harissa paste made this soup a real treat! Definitely making again

2rachel6's picture
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Delicious! I left out the celery as I didn't have any and added a diced potato to bulk it out a little bit more, not that it needed it. I also added a couple of cloves of chopped garlic with the onion. Really tasty and the doesn't 'feel vegetarian', probably because of the hearty chickpeas.
I found that it serves 4 for light lunch or a side, or 2-3 for a evening meal main course, but maybe that's just saying something about my appetite!

greenmillie64's picture

This soup was delicious - really easy to make - even better reheated the next day.

boweri's picture

Cheap ,healthy ,delcous and very welcome on a cold wntry day!

pboropixie's picture

I add some red lentils to this to make it a bit more of a stew. It then makes a great tasty, healthy lunch to take to work.

AVPGrowYourOwn's picture

I'm not a fan of lumpy soups. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D

special_kay's picture

Do you think this recipe would still work if I blended the ingredients to make a smooth soup? I'm not a fan of lumpy soups, but I like the sound of these ingredients. Has anyone ever done this before?

AVPGrowYourOwn's picture

I'm not a fan of lumpy soups either. I also don't like celery unless its blitzed :) I blitzed all the ingredient apart from the chickpeas and broad beans. Added them after and then served as it was. It is delicious. I first made this as a starter for a dinner party it was a huge hit :D

miriamcohen432's picture

Very tasty & filling. Makes an excellent low calorie lunch!

mishka1410's picture

Very nice and easy soup. I added chopped carrots, chorrizo and 3 cloves of fresh garlic (pressed) to add more flavor.

randoms's picture
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Just made this now, left out the broad beans and added chorizo, very tasty! :-)

Shoni's picture
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Mines came out more like a stewy type texture don't know what I done wrong but in saying that decided to serve with cous cous & it came out just as delicious.. Either way its a winner!

joeytee's picture
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I just made this (without the broad beans too) and it was really nice. Healthy AND tasty - winning combination!

fairybutterprincess's picture
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For those who are counting calories: the number is a bit off. I used 250g cooked chickpeas (because I used dry and miscalculated the final weight when cooked) and 250 g frozen broad beans (to balance out the missing weight of chickpeas) and did some calculating.
1 serving: 230 kcal, fat 5g, carbs 31g, protein 12g, fibre 5g

goodfoodhungry1's picture
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I added just a sprinkle of hot chilli powder - perfect! I blended the base soup slightly before adding the chickpeas and added a handful of tinned mixed beans, which gave a good range of colour and texture. Loved the dash of lemon juice, too.

bigmama220's picture
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I love this recipe. My daughter thought it was great too and now she is a student she makes a big batch to last the week.

sleighbells's picture
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A fantastic meal, easy to make and tasted delicious!

geordielass78's picture
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Really tasty - I'm not a fan of broad beans, so used a tin of butter beans instead - worked really well.

Adding chorizo and harissa (as suggested) makes it a really tasty, spicy, substantial soup - a meal in itself.

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